Japanese Fondue (Shabu-Shabu)

Japanese Fondue (Shabu-Shabu)

  • Preparation 20 min
  • Cooking 20 min
  • Servings 4

For prime fondue inspiration, we looked to traditional Japanese hot pot, shabu-shabu—a dish whose name comes from the sound of ingredients being stirred and cooked in dashi (the umami-rich broth made with kelp and bonito flakes). Our shabu shortcut involved a mix of beef and chicken broths, simmered and spiked with ginger, soy sauce and that savoury saltiness that only nori (a.k.a. dried seaweed) can provide. For best textural results, we precooked our carrots and soba noodles until al dente—the thin slices of raw beef, mushrooms and spinach, however, need only a short dip in their well-seasoned and piping-hot bath.

Featured in RICARDO Magazine WINTER 2019
  • Nut-free
  • Lactose-free
  • Dairy-free
  • Egg-free



  • Broth

  • For dipping, your choice of


Note from Ricardo

Looking to save time while preparing this recipe? Find the RICARDO Chicken Broth at IGA grocery stores.

Personal Note

To help you with this recipe

RICARDO Electric Fondue Set

RICARDO Electric Fondue Set

99.99 $

Thanks to pre-programmed settings, this RICARDO electric fondue set offers precise temperature control of broths, cheese fondues and chocolate fondues throughout the meal. The set includes eight differently coloured forks and an elegant, contemporary-styled chrome stand.

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